My son asked me save him the backstrap meat off of some beaver this winter. He and his friends ( about 25 guys ) have a buck contest ($25 each )every season, and in March they have a get together, measure the bucks and have a meal. He wanted at least 10 pounds of meat. I’ve got him the back meat of of 12 so far.

He’d like to prepare them in his electric smoker. Thinking about preparing them on wooden kabobs. Any ideas on how to go about it…..rubs, seasonings ? Any other ways to make them?

12 sets of backstraps should have him covered for the desired 10 lbs I would think. As far as cooking advice all I usually do is throw chunks of backstrap into a bag with some flour, salt, and pepper, brown it in the dutch oven and then make a stew. Always good, never fails.

Lately though i've been thinking to try a slow cook in a crock pot and seeing how that turns out, like what you would do with chuck steak then making some beaver stroganoff. Doing a dry rub and refrigerator marinate sounds interesting for beaver.... I would guess it would be good. i'm not a meat smoker so I got no help there.